Neapolitan Sausage Meatballs and Rice Timbale – Sartù di Riso alla Napoletana

Neapolitan Sausage Meatballs and Rice Timbale - Sartù di Riso alla Napoletana | All that's Jas

This beautiful sartù di riso dish brings all the flavors of Italy to your table. Sausage, meatballs and rice timbale is a Neapolitan traditional dish chock-full of flavors and is the perfect solution for holidays because it’s as impressive tasting as it is looking.

 

This beautiful sartù di riso dish brings all the flavors of Italy to your table. Sausage, meatballs and rice timbale is a Neapolitan traditional dish chock-full of flavors and is the perfect solution for holidays because it's as impressive tasting as it is looking. | allthatsjas.com | #sartudiriso #italian #ricepie #rice #sausage #meatballs #mozzarella #peas #dinner #entertaining #recipes #recipeofthemonth #foodphotography #allthatsjas #fromscratch #holidays #familymeal #neapolitan #

 

You know the handful of kitchen appliances, pots, pans, silverware, and whatnot that you don’t seem to get enough use out of? I mean, how many times are you making a bundt cake every year? Well, unless you’re a baker.

 

Regardless, here’s an incredible way to get some use out of your bundt pan – and it’s not a cake! Sartu Napoletano is quite literally the opposite of a sweet dessert – it’s a rich rice pie stuffed with sausage, meatballs, mozzarella, peas, and tomato sauce. It’s baked in a bundt pan and comes out with a savory, hearty, gooey center that warms your soul right up.

 

RELATED RECIPE – FILLO RICOTTA BUNDT PIE

 

Have you ever baked rice before? Yeah, I never had either. Seems like a strange concept, but then I realized you precook the rice. I understand now.

 

Talk about Italian comfort food! You have sausage, meatballs, mozzarella, AND tomato sauce. Of course, all together in a pocket of goodness – aka carbs.

 

The first time I made this, I actually had leftover ground beef from a meatball dish I cooked and really overestimated how much meat I needed for it. Which makes me love recipes like this, where you can repurpose your leftovers into an entirely new dish! If you know me, you know that I hate nothing more than to waste or throw out food, so if I can find a recipe like this one, I am all for it.

 

Delicious recipe for rice pie filled with hot sausage, meatballs, peas, and cheese with tomato sauce.

 

Sartù di Riso

 

Sartù is a complex dish, of which there are many variations, stratified over the centuries since the eighteenth century. Some of the elaborate traditional versions include chicken livers, dried mushrooms and, in some cases, also lard and boiled eggs, but I adapted Giada’s recipe that’s revisited in a modern and effective way.

 

The breadcrumbs actually play a crucial role in preventing your rice from sticking to the pan, which helps keep your rice bundt cake from falling apart when you remove it. Adding a little crunch to your rice is the texture contrast you didn’t know you needed. That crunch encapsulates the melty, gooey center of the cake too. Doesn’t that sound like a big bite of heaven?

 

Unlike many of the recipes on my blog, this sartù di riso is not one of those easy, weeknight dinners. This dish takes time, and it takes patience. It’s perfect for large family gatherings and winter holidays like Christmas or New Year’s Eve, and then have the leftovers the next day. If there is any of it left, that is. My family seems to grow second stomachs when this is on the table.

 

As I said before, this isn’t something you make very often, as it takes a lot of planning, patience and time. I’ve only made this a couple of times, but my husband routinely asks me when I’m going to make it again, and reminds me that “it is one of the best recipes I’ve had in years.” Admittedly, it is amazing.

 

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Neapolitan Sausage, Meatballs, and Rice Timbale – Sartù di Riso alla Napoletana

This impressive Neapolitan Sausage Meatballs and Rice Timbale aka Sartù di Riso alla Napoletana dish is the perfect meal for holidays or large family gatherings. #rice #sausage #meatballs #dinner #recipe Click To Tweet

 

Savory rice bundt cake, filled with sausage, meatballs, and cheese is a traditional Neapolitan dish.

 

INGREDIENTS:

  • 1 pound Arborio rice (2 1/3 cups)
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1 dried bay leaf
  • 3 cups freshly grated Parmesan
  • 4 large eggs, at room temperature
  • 1/4 cup olive oil
  • 8 ounces bulk hot Italian sausage
  • 1 clove garlic, minced
  • 1 shallot, sliced
  • 2 sprigs basil
  • One 2-inch piece Parmesan rind
  • One 28-ounce can crushed tomatoes
  • 3 tablespoons whole milk, at room temperature
  • 7 tablespoons fine breadcrumbs
  • 1/2 teaspoon dried oregano
  • 8 ounces ground beef
  • Olive oil, for frying
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 1 cup frozen peas, thawed
  • One 8-ounce ball fresh mozzarella, diced

 

~ Free Tip ~

  • If you can’t find bulk Italian sausage, use the sausage links, casings removed and broken down into small, bite-sized pieces. 
  • It’s important to use a non-stick or cast iron skillet for browning the meatballs, otherwise, they will fall apart!

 

 

DIRECTIONS:

  1. In a large saucepan combine the rice, chicken broth, salt, and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, about 8-10 minutes.
  2. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the parmesan cheese and 3 of the eggs until well combined. Set aside.
  3. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat.  Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside.
  4. Reduce the heat to medium and add the garlic and shallots. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
  5. Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
  6. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined.
  7. Cover the surface of a non-stick frying pan with 1/2-inch olive oil. Heat the oil over medium-high heat. Scoop 1-tablespoon mounds of the meatball mixture into damp hands and roll into uniform balls.
  8. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
  9. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
  10. Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and almost all the way up the sides and middle of the pan (leave about 2-inches from the top).
  11. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes. Cool for 15 minutes.
  12. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve.

 

Making of the Sartù di Riso alla Napoletana.

Delicious and gorgeous dish of rice timbale.

 

ESSENTIALS

for Sausage Meatballs and Rice Timbale


 

The perfect dish for holidays, this Sausage Meatballs and Rice Timbale - Sartù di Riso alla Napoletana feeds the crowd.

Sausage Meatballs and Rice Timbale - Sartù di Riso alla Napoletana
Prep Time
1 hr
Cook Time
1 hr 20 mins
Cooling Time
15 mins
Total Time
2 hrs 20 mins
 

Impress your guests with this amazing, traditional Neapolitan rice timbale with sausage, meatballs, peas, and cheese that is chock-full of Italian flavors.

Course: Main Course
Cuisine: Italian
Servings: 8 -10
Author: Jas
Ingredients
  • 1 pound Arborio rice 2 1/3 cups
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1 dried bay leaf
  • 3 cups freshly grated Parmesan
  • 4 large eggs at room temperature
  • 1/4 cup olive oil
  • 8 ounces bulk hot Italian sausage
  • 1 clove garlic minced
  • 1 shallot sliced
  • 2 sprigs basil
  • One 2-inch piece Parmesan rind
  • One 28-ounce can crushed tomatoes
  • 3 tablespoons whole milk at room temperature
  • 7 tablespoons fine breadcrumbs
  • 1/2 teaspoon dried oregano
  • 8 ounces ground beef
  • Olive oil for frying
  • 1 1/2 tablespoons unsalted butter at room temperature
  • 1 cup frozen peas thawed
  • One 8-ounce ball fresh mozzarella diced
Instructions
  1. In a large saucepan combine the rice, chicken broth, salt, and the bay leaf. Stir and bring to a boil over high heat. Cover the pan with a lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, about 8-10 minutes.
  2. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Stir in 2 1/2 cups of the parmesan cheese and 3 of the eggs until well combined. Set aside.
  3. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Using a slotted spoon, remove the sausage to a medium bowl and set aside.
  4. Reduce the heat to medium and add the garlic and shallots. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Add the basil, cheese rind and tomatoes, and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes.
  5. Remove the basil and cheese rind. Add 2 cups of the sauce to the reserved sausage and set aside.
  6. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Stir in the oregano and the remaining 1/2 cup cheese. Using your hands, mix in the beef, until just combined.
  7. Cover the surface of a non-stick frying pan with 1/2-inch olive oil. Heat the oil over medium-high heat. Scoop 1-tablespoon mounds of the meatball mixture into damp hands and roll into uniform balls.
  8. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. Continue with the remaining balls, and then toss to coat evenly in the sauce.
  9. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Make sure it is evenly coated and there are no bald spots. This is very important to prevent sticking.
  10. 10. Add the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Spoon two-thirds of the rice mixture into the prepared bundt pan. Using damp hands, press the rice evenly over the bottom of the pan and almost all the way up the sides and middle of the pan (leave about 2-inches from the top).
  11. 11. Spoon the meat filling into the well of rice and press gently to make sure it is evenly packed. Spoon the remaining rice over the filling and, using damp hands, press the rice evenly over the filling, being sure to press the rice on top into the rice along the edges to seal. Sprinkle evenly with the remaining 2 tablespoons breadcrumbs and dot with the remaining 1/2 tablespoon butter. Bake until lightly browned on top, 45 minutes. Cool for 15 minutes.
  12. 12. Place a plate large enough to cover the top of the pan over the pan. Using heat-resistant pads or a towel, invert the sartu onto the plate. Carefully lift the pan off of the rice, shaking gently if needed. Warm the remaining sauce and fill the opening in the middle of the molded rice with the sauce to serve
Recipe Notes

~ Free Tip ~

  • If you can't find bulk Italian sausage, use the sausage links, casings removed and broken down into small, bite-sized pieces.
  • It's important to use a non-stick or cast iron skillet for browning the meatballs, otherwise, they will fall apart!

 

Featured on The Sway, A Pinch of Joy, Lou Lou Girls, Fiesta Friday, and DIY 180.
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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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22 Comment

  1. Reply
    Anonim anne
    December 11, 2018 at 10:03 am

    God bless your hands, it looks so tasty

    1. Reply
      Jas
      December 13, 2018 at 3:25 pm

      Awe, thank you so much!

  2. Reply
    Lauren
    December 12, 2018 at 11:04 am

    Hi, our family has been making Sicilian rice balls for generations. (Arancini) This recipe you have here, which I have never come across, is so similar and in a way easier as you do not have to form & deep fry each ball. I’m thinking of trying this for the holidays instead of lasagne as it may be a bigger crowd pleaser, lol.
    Thanks!

    1. Reply
      Jas
      December 13, 2018 at 3:52 pm

      Hi, Lauren! I’ve yet to make arancini, but this rice dish, although time-consuming, is not that hard to make and it’s delicious! It would be perfect for the holidays! Hope you enjoy it!

  3. Reply
    passion fruit, paws and peonies
    December 14, 2018 at 2:49 am

    This is such an interesting recipe – I have never seen anything like it. It looks so delicious! The flavours sound delicious xx Maria

    1. Reply
      Jas
      December 14, 2018 at 11:08 am

      It really is delicious, Maria! Thank you!

  4. Reply
    Kat
    December 14, 2018 at 8:54 am

    This is incredible, beautiful, and so creative! I don’t have a bundt pan, but I may have to borrow my mom’s pan because I have a strong desire to eat this…like right now…at 9 o’clock in the morning. Thanks for sharing at Fiesta Friday!

    1. Reply
      Jas
      December 14, 2018 at 11:13 am

      LOL, thanks! It can be made in an oven-proof pan. Italians use timbale molds which I don’t have, but bundt pan works just as fine. I also think it looks prettier too. 😀

  5. Reply
    Irene
    December 14, 2018 at 9:52 am

    Looks beautiful and sounds delicious!

  6. Reply
    ParsiCuisine.com
    December 14, 2018 at 1:36 pm

    Nice work. Check out my “Crunchy Lamb” – at Fiesta Friday.

    1. Reply
      Jas
      December 15, 2018 at 12:13 pm

      Thank you! Will check it out for sure.

  7. Reply
    Ron
    December 15, 2018 at 10:34 am

    Jas, you’ve outdone yourself! A very impressive cook as well as your fantastic images. This one puts me in carb heaven, which is a good place (every so often). Your Sartù di Riso alla Napoletana is now on my “must make” list. Maybe it’ll be made for New Years as that rice will soak up a lot of Champagne.

    1. Reply
      Jas
      December 15, 2018 at 12:12 pm

      Why, thank you very much, Ron! I’m blushing, such a lovely compliment from an expert like you. ❤
      This dish will be on my New Years menu too! Hope you enjoy it as much as we did!

  8. Reply
    helenfern
    December 16, 2018 at 8:43 am

    This looks delicious! Pinned! Thanks for sharing at the What’s for Dinner party – have an amazing, relaxing week!

    1. Reply
      Jas
      December 16, 2018 at 10:28 pm

      Thank you so much, Helen!

  9. Reply
    acraftymix
    December 17, 2018 at 10:12 am

    Aaaaaaaibo Jas, what are you doing to me? I carefully wiped my keyboard down this morning to get rid of all the paint stains and sawdust and now it’s totally ruined. Do you know that drooling on a keyboard is very dangerous. No my friend!!! Can you please make something that looks like it came out my kitchen for a change? Just paint it black and if it bounces off a wall it qualifies 😀 No wonder your hubby loves this. It filled with every conceivable bit of goodness. Okay it’s missing chocolate but there’s always pudding right?!!

    1. Reply
      Jas
      December 17, 2018 at 4:40 pm

      Bwahahahaha! You’re too sweet, my friend! Hope Santa brings you everything you want and more! Much love!

  10. Reply
    createwithjoy
    December 17, 2018 at 5:53 pm

    This looks SO amazing Jas – thanks for sharing it with us at Inspire Me Monday at Create With Joy – I can’t wait to try this!
    Also – congrats are in order- you are one of our three Featured Guests at this week’s party #361 – Merry Christmas to you! 🙂

  11. Reply
    chefjulianna
    December 22, 2018 at 12:57 am

    Wow! This sounds so delicious! I think I need t make this very soon!

    1. Reply
      Jas
      December 23, 2018 at 2:11 pm

      Thank you! You won’t be disappointed 🙂

  12. Reply
    Karen (Back Road Journal)
    January 3, 2019 at 4:47 pm

    This looks and sounds terrific! I can’t wait to make it for a dinner party. When you slice it, does it hold together well…I’m wondering how thick to slice it so the stuffing doesn’t fall out/

    1. Reply
      Jas
      January 4, 2019 at 10:08 pm

      It’s recommended to let it cool down for at least 30 minutes before slicing, or even refrigerate it and then slice and reheat. However, I wouldn’t do that if serving for the guests. But it does reheat quite nicely, without falling apart. 🙂 Hope you enjoy it! Thanks for stopping in and happy New Year!

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